Gaza: I feel like the life I had before the war was all made up
The apartment Hanya shares with her family is her fifth home since the war started. The UN estimates 90% of Gazans have been displaced by the war - many multiple times. Most Gazans now live in temporary shelters.On Monday, Hanya is jolted awake in bed at 2am."There was an explosion really close by that was then followed by a second, and a third," she says, "it was so loud and very scary. I tried to soothe myself to sleep."The Israeli government says its military action in Gaza is intended to destroy the capabilities of Hamas, which describes itself as an Islamist resistance movement. It is designated a terrorist organisation by the UK, the US, Israel, and others.Israel's military action began after armed Palestinian groups from Gaza led by Hamas attacked Israel on 7 October 2023, killing around 1,200 people, most of them civilians, and taking 251 hostages.So far, the Israeli military has killed more than 56,000 people in the conflict - the majority civilians - according to Gaza's Ministry of Health, which is run by Hamas. Israel doesn't currently allow international journalists to report freely from Gaza.
Hanya is working for an aid organisation called Action for Humanity and spends the day at one of their projects. A group of girls wearing white T-shirts and with keffiyehs tied around their waists perform a dance and then take part in a group therapy session.One talks about what it means to lose your home, others talk about losing their belongings, their friends, someone they love. And then one suddenly starts crying and everyone else falls silent. A teaching assistant takes the girl away to comfort her in private."And then someone tells me that she lost both parents," Hanya says.
On Tuesday, Hanya is watching five colourful kites soaring in the sky from her balcony."I like kites - they're like an active act of hope," she says. "Every kite is a couple of kids down there trying to have a normal childhood in the midst of all this."Seeing kites flying makes a nice change to the drones, jets and "killing machines" Hanya is used to seeing above her apartment, she says. But later that evening, the "nightly orchestra" of nearby drones buzzing at discordant pitches begins. She describes the sound they make as "psychological torture"."Sometimes they're so loud you can't even listen to your own thoughts," she says. "They're kind of a reminder that they're there watching, waiting, ready to pounce."
On Thursday morning, Hanya hears loud, consistent gunfire and wonders what it might be. Maybe theft. Maybe a turf war between families. Maybe someone defending a warehouse.She spends most of the day in bed. She feels dizzy every time she tries to get up and puts it down to the effect of fasting ahead of Eid al-Adha, when she's already very malnourished.Hanya says the lack of control over what she eats - and the rest of her life - is having a big psychological impact."You cannot control anything - not even your thoughts, not even your wellbeing, not even who you are," she says. "It took me a while to accept the fact that I am no longer the person that I identify myself as."The school where Hanya used to teach has been destroyed, and the idea of studying abroad now seems very distant."I felt like I was gaslit," Hanya says, "like all of these things were made up. Like none of it was true."
The next morning, Hanya wakes to the sound of birds chirping and the call to prayer.It's the first day of Eid al-Adha, when her dad would usually sacrifice a sheep and they'd share the meat with the needy and their relatives. But her family don't have the means to travel now and there's no animal to sacrifice anyway."All of Gaza's population has been not eating any sort of protein, outside canned fava beans, for three months now," she says.Hanya's family discover that one of her cousins has been killed while trying to get aid."To be honest, I hadn't known him very well," she says, "but it's the general tragedy of someone hungry, seeking food and getting shot in the process that is quite grotesque."
There have been multiple shooting incidents and hundreds of deaths reported at or near aid distribution points in recent weeks. The circumstances are disputed and difficult to verify without being able to report freely in Gaza.Hanya knows at least 10 people who have lost their lives during the war. This number includes several of her students and a colleague who had got engaged a month before the war started. She was the same age as Hanya and shared her ambition.Hanya is updating her CV to remove her college professor's name. He was her referee and writing mentor - but he is dead now too."It's a huge thing when someone tells you that they see you, that they believe in you, and that they bet on you," she says.Hanya doesn't think she's grieved for any of these people properly, and says she feels she has to ration her emotions in case any of her close family are hurt."Grieving is a luxury many of us can't afford."
Crowing cocks mark the start of another new day, and Hanya is taking in a beautiful pink and blue dawn from the balcony. She says she has developed a habit of looking up to the sky as an escape."It's very hard to find beauty in Gaza anymore. Everything is grey, or soot-covered, or destroyed," Hanya says."The one thing about the sky is that it gives you colours and a respite of beauty that Earth lacks."
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The Guardian
5 hours ago
- The Guardian
Frittata, ‘egg and chips' and a bean feast: Sami Tamimi's brunch recipes from Palestine
What better way to welcome the weekend than with the smell and sound of herb-loaded ijeh frying? This is a thick, delicious frittata-like mixture of courgettes, leeks, peas, herbs and eggs, and in Palestine it's often made with finely chopped onions, too. I always keep a couple of tins of ful (fava beans) in my pantry for those times when I crave a quick and satisfying late breakfast or weekend lunch. When simple toast and butter won't do the trick and I'm in need of something more substantial and savoury, that's when fava beans come to the rescue. You can substitute the eggs with feta for an extra-creamy and salty touch. Alternatively, the dish works beautifully as a vegan dish without the eggs. If fava beans aren't available, you can easily substitute them for other tinned beans. Make sure to season the beans generously and serve them with fresh crusty bread or flatbread. This is a truly filling and satisfying meal that never fails to impress. Prep 15 minSteep Overnight Cook 50 min Serves 4 For the sumac onions1 large red onion, peeled, halved and thinly sliced1½ tbsp sumac100ml apple cider vinegar 3 tbsp lemon juice Salt For the aubergines, beans and eggs2 medium aubergines (about 630g)80ml olive oil, plus extra to serveSalt and black pepper1 onion, peeled and finely chopped (175g)6 garlic cloves, peeled and crushed1 small piece of ginger, peeled and finely grated (20g)1 green chilli, finely chopped, seeds and all (20g)1 tsp chilli flakes1 tsp ground cumin ½ tsp ground cinnamon 1½ tsp tomato paste2 plum tomatoes, chopped into 2cm chunks (300g)400g tin chopped tomatoes400g tin fava beans, drained15g fresh coriander, roughly chopped, plus extra to serve4 large eggs30g sumac onions (see above and method) For the sumac onions: pack the sliced onion into a 400ml jar for which you have a lid. Add the sumac and set aside. Put the vinegar, 100ml water, lemon juice and a tablespoon of salt in a medium bowl and whisk until the salt dissolves. Pour the vinegar mixture over the onions, cover and give them a gentle shake. The onions are ready to eat the next day, though they'll keep in the fridge for up to three weeks. Heat the oven to 240C (220C fan)/475F/gas 9. Cut the aubergines into 4cm chunks and put in a large bowl. Mix well with 40ml oil, half a teaspoon of salt and a good grind of black pepper, then spread out on a large oven tray lined with baking paper. Roast for 25 minutes, or until very soft and lightly browned, then remove from the oven and set aside. Meanwhile, make the sauce. Put the remaining oil in a large saute pan on a medium-high heat. Add the onion and saute for about seven minutes, until soft and lightly browned. Add the garlic, ginger, green chilli, chilli flakes, spices and tomato paste, and cook for another minute, or until fragrant. Add the chopped tomatoes, tinned tomatoes, fava beans, 300ml water, a teaspoon and a quarter of salt and a good grind of pepper, turn down the heat to medium and cook for 15 minutes, or until thickened. Add the aubergine chunks and cook for a further three minutes. Stir in the coriander, then turn down the heat to medium-low. Make four wells in the sauce and crack an egg into each well. Gently swirl the egg whites with a fork a little bit, taking care not to break the yolks. Simmer gently for seven or eight minutes, until the egg whites are set and the yolks are still runny. Cover the pan with a lid for the last few minutes, to speed things up. Leave to settle and cool for a couple of minutes, then garnish with the sumac onions, coriander, a drizzle of olive oil and a little salt on the eggs. Good with chopped salad, shatta and warm bread. Prep 10 min Cook 1 hr Serves 4–6 250g frozen peas, defrosted2 courgettes (300g)1 small onion (150g)1 large leek, trimmed, finely chopped, washed and dried (175g)50g plain flour15g fresh parsley, finely chopped10g fresh mint leaves, thinly shredded1¼ tsp dried mint1 tsp aleppo chilli flakes, or regular chilli flakes½ tsp ground turmeric1 tsp dill or fennel seeds, slightly crushed3 large eggs, lightly beatenSalt and black pepper 3 tbsp olive oilLemon wedges, to serveSoured cream, to serve Put the peas in a food processor and blitz for a few seconds until slightly crushed but not mushy. Transfer to a large bowl. Trim the courgettes and peel the onion, then, using the coarse side of a box grater, grate both on to a clean tea towel or muslin. Gather up the ends of the towel and twist hard over a bowl to squeeze out as much liquid as possible. Add the grated courgettes and onion to the peas, then add the leek, flour, herbs, spices, eggs, a teaspoon and three-quarters of salt and a good grind of black pepper. Mix well to form a uniform batter. Put a large (28cm) shallow nonstick pan for which you have a lid on a medium heat and add the oil. When the oil is hot, add the ijeh mixture, smoothing it down to make an even patty. Partly cover the pan, then leave to cook on a low heat for about 17 minutes, shaking the pan a few times to make sure it doesn't stick to the bottom and running a rubber spatula around the sides. When the edges start to go golden brown, get a large flat plate and place it over the pan. Carefully invert the pan, plate and all, so the ijeh ends up on the plate, then slide it back into the pan uncooked side down and cook uncovered for 15 minutes more, until it is firm and cooked through. To serve, slide the ijeh on to a platter, squeeze over a little lemon juice and serve with lemon wedges and soured cream on the side. This is the Palestinian equivalent of egg and chips, and is commonly enjoyed as a hearty and comforting meal. It's a simple yet fulfilling dish, made with basic ingredients. Batata w beyd is often served as a main course, accompanied by sides of chopped vegetables, pickles, shatta and bread. Perfect for breakfast, lunch or dinner, its simplicity makes it a popular choice for home cooks. Prep 5 min Cook 45 min Serves 4 4 large potatoes (1.15kg) 4 tbsp sunflower oil, plus 1 tsp extra for the onions 30g butter Salt and black pepper 2 medium onions, peeled and finely chopped (300g)8 medium eggs 1½ tsp sumac2 tbsp fresh parsley, roughly chopped2 tbsp fresh oregano leaves Olive oil Peel the potatoes and cut them into 1½cm cubes. Heat the sunflower oil and butter in a very large frying pan, add the potato cubes, a teaspoon of salt and three-quarters of a teaspoon of ground black pepper, then cook, stirring a few times, on a medium-high heat, for 17 minutes, or until the potatoes are crisp, golden brown on the outside and soft within. Transfer the potatoes to a bowl. Using the same pan, lower the heat to medium, then add the remaining teaspoon of sunflower oil and the onion, and cook, stirring, for about five minutes, until the onion is soft and light golden. Return the potatoes to the pan and stir a couple of times. Crack in the eggs and cook for eight to 10 minutes, until they are cooked through, but the yolks are still slightly runny. If you like, cover the pan with a lid for the last few minutes to speed up the process. Sprinkle with a bit more salt, the sumac and the herbs, finish with a final drizzle of olive oil and serve. This is an edited extract from Boustany: A Celebration of Vegetables from my Palestine, by Sami Tamimi, published by Ebury Press at £30. To order a copy for £25.50, visit
The Guardian
6 hours ago
- The Guardian
Frittata, ‘egg and chips' and a bean feast: Sami Tamimi's brunch recipes from Palestine
What better way to welcome the weekend than with the smell and sound of herb-loaded ijeh frying? This is a thick, delicious frittata-like mixture of courgettes, leeks, peas, herbs and eggs, and in Palestine it's often made with finely chopped onions, too. I always keep a couple of tins of ful (fava beans) in my pantry for those times when I crave a quick and satisfying late breakfast or weekend lunch. When simple toast and butter won't do the trick and I'm in need of something more substantial and savoury, that's when fava beans come to the rescue. You can substitute the eggs with feta for an extra-creamy and salty touch. Alternatively, the dish works beautifully as a vegan dish without the eggs. If fava beans aren't available, you can easily substitute them for other tinned beans. Make sure to season the beans generously and serve them with fresh crusty bread or flatbread. This is a truly filling and satisfying meal that never fails to impress. Prep 15 minSteep Overnight Cook 50 min Serves 4 For the sumac onions1 large red onion, peeled, halved and thinly sliced1½ tbsp sumac100ml apple cider vinegar 3 tbsp lemon juice Salt For the aubergines, beans and eggs2 medium aubergines (about 630g)80ml olive oil, plus extra to serveSalt and black pepper1 onion, peeled and finely chopped (175g)6 garlic cloves, peeled and crushed1 small piece of ginger, peeled and finely grated (20g)1 green chilli, finely chopped, seeds and all (20g)1 tsp chilli flakes1 tsp ground cumin ½ tsp ground cinnamon 1½ tsp tomato paste2 plum tomatoes, chopped into 2cm chunks (300g)400g tin chopped tomatoes400g tin fava beans, drained15g fresh coriander, roughly chopped, plus extra to serve4 large eggs30g sumac onions (see above and method) For the sumac onions: pack the sliced onion into a 400ml jar for which you have a lid. Add the sumac and set aside. Put the vinegar, 100ml water, lemon juice and a tablespoon of salt in a medium bowl and whisk until the salt dissolves. Pour the vinegar mixture over the onions, cover and give them a gentle shake. The onions are ready to eat the next day, though they'll keep in the fridge for up to three weeks. Heat the oven to 240C (220C fan)/475F/gas 9. Cut the aubergines into 4cm chunks and put in a large bowl. Mix well with 40ml oil, half a teaspoon of salt and a good grind of black pepper, then spread out on a large oven tray lined with baking paper. Roast for 25 minutes, or until very soft and lightly browned, then remove from the oven and set aside. Meanwhile, make the sauce. Put the remaining oil in a large saute pan on a medium-high heat. Add the onion and saute for about seven minutes, until soft and lightly browned. Add the garlic, ginger, green chilli, chilli flakes, spices and tomato paste, and cook for another minute, or until fragrant. Add the chopped tomatoes, tinned tomatoes, fava beans, 300ml water, a teaspoon and a quarter of salt and a good grind of pepper, turn down the heat to medium and cook for 15 minutes, or until thickened. Add the aubergine chunks and cook for a further three minutes. Stir in the coriander, then turn down the heat to medium-low. Make four wells in the sauce and crack an egg into each well. Gently swirl the egg whites with a fork a little bit, taking care not to break the yolks. Simmer gently for seven or eight minutes, until the egg whites are set and the yolks are still runny. Cover the pan with a lid for the last few minutes, to speed things up. Leave to settle and cool for a couple of minutes, then garnish with the sumac onions, coriander, a drizzle of olive oil and a little salt on the eggs. Good with chopped salad, shatta and warm bread. Prep 10 min Cook 1 hr Serves 4–6 250g frozen peas, defrosted2 courgettes (300g)1 small onion (150g)1 large leek, trimmed, finely chopped, washed and dried (175g)50g plain flour15g fresh parsley, finely chopped10g fresh mint leaves, thinly shredded1¼ tsp dried mint1 tsp aleppo chilli flakes, or regular chilli flakes½ tsp ground turmeric1 tsp dill or fennel seeds, slightly crushed3 large eggs, lightly beatenSalt and black pepper 3 tbsp olive oilLemon wedges, to serveSoured cream, to serve Put the peas in a food processor and blitz for a few seconds until slightly crushed but not mushy. Transfer to a large bowl. Trim the courgettes and peel the onion, then, using the coarse side of a box grater, grate both on to a clean tea towel or muslin. Gather up the ends of the towel and twist hard over a bowl to squeeze out as much liquid as possible. Add the grated courgettes and onion to the peas, then add the leek, flour, herbs, spices, eggs, a teaspoon and three-quarters of salt and a good grind of black pepper. Mix well to form a uniform batter. Put a large (28cm) shallow nonstick pan for which you have a lid on a medium heat and add the oil. When the oil is hot, add the ijeh mixture, smoothing it down to make an even patty. Partly cover the pan, then leave to cook on a low heat for about 17 minutes, shaking the pan a few times to make sure it doesn't stick to the bottom and running a rubber spatula around the sides. When the edges start to go golden brown, get a large flat plate and place it over the pan. Carefully invert the pan, plate and all, so the ijeh ends up on the plate, then slide it back into the pan uncooked side down and cook uncovered for 15 minutes more, until it is firm and cooked through. To serve, slide the ijeh on to a platter, squeeze over a little lemon juice and serve with lemon wedges and soured cream on the side. This is the Palestinian equivalent of egg and chips, and is commonly enjoyed as a hearty and comforting meal. It's a simple yet fulfilling dish, made with basic ingredients. Batata w beyd is often served as a main course, accompanied by sides of chopped vegetables, pickles, shatta and bread. Perfect for breakfast, lunch or dinner, its simplicity makes it a popular choice for home cooks. Prep 5 min Cook 45 min Serves 4 4 large potatoes (1.15kg) 4 tbsp sunflower oil, plus 1 tsp extra for the onions 30g butter Salt and black pepper 2 medium onions, peeled and finely chopped (300g)8 medium eggs 1½ tsp sumac2 tbsp fresh parsley, roughly chopped2 tbsp fresh oregano leaves Olive oil Peel the potatoes and cut them into 1½cm cubes. Heat the sunflower oil and butter in a very large frying pan, add the potato cubes, a teaspoon of salt and three-quarters of a teaspoon of ground black pepper, then cook, stirring a few times, on a medium-high heat, for 17 minutes, or until the potatoes are crisp, golden brown on the outside and soft within. Transfer the potatoes to a bowl. Using the same pan, lower the heat to medium, then add the remaining teaspoon of sunflower oil and the onion, and cook, stirring, for about five minutes, until the onion is soft and light golden. Return the potatoes to the pan and stir a couple of times. Crack in the eggs and cook for eight to 10 minutes, until they are cooked through, but the yolks are still slightly runny. If you like, cover the pan with a lid for the last few minutes to speed up the process. Sprinkle with a bit more salt, the sumac and the herbs, finish with a final drizzle of olive oil and serve. This is an edited extract from Boustany: A Celebration of Vegetables from my Palestine, by Sami Tamimi, published by Ebury Press at £30. To order a copy for £25.50, visit
The Guardian
16 hours ago
- The Guardian
‘Beyond anything imaginable': dozens killed at busy Gaza seafront cafe
Early afternoon was a busy time in the al-Baqa cafe, on the waterfront in Gaza City. Under the wooden slatted roof, seated at plastic chairs and tables, were dozens of Palestinians seeking respite from the relentless 20-month war that has devastated much of the bustling, vibrant town. On one side was the Mediterranean, blue and calm to the horizon. On the other, battered apartment blocks, wrecked hotels and the close-packed tents of displaced families. Founded almost 40 years ago, the family-run al-Baqa was for many in Gaza City a reminder of better, more peaceful times. It had long been a place to escape the claustrophobic strictures of life in the crowded territory, to talk freely, laugh and dream. Among those sipping coffee, tea and soft drinks in the cafe was a young artist – Amna al-Salmi – and her friend Ismail Abu Hatab, a 32-year-old photographer and film-maker. Others included another journalist and at least one family with young children, including a four-year-old child, and a mother and her two daughters. Then, at about 3pm, the peaceful scene at the al-Baqa cafe was transformed. Witnesses described a huge roaring explosion, flames, a plume of ash-grey smoke rising fast into the air. No one needed to ask what had happened. In recent days, the Israel Defense Forces (IDF) has escalated its offensive across all of Gaza but focused much of its firepower on the territory's north, where Hamas remain relatively entrenched despite multiple military assaults. Tanks have advanced into neighbourhoods to the east of Gaza City, so-called 'evacuation orders' have forced thousands from makeshift shelters and airstrikes have killed dozens. When the dust and smoke cleared at the al-Baqa cafe, scenes of carnage were revealed. 'I stepped outside briefly to get something to eat, and when I returned – just as I was close – a missile struck,' said Abu al-Nour, 60. 'Shrapnel flew everywhere, and the place filled with smoke and the smell of cordite. I couldn't see anything. I ran toward the cafe and found it destroyed. I went inside and saw bodies lying on the ground. All the cafe workers were killed.' Adam, 21, was working nearby, renting out chairs and tables on the small promenade. 'When I reached the site, the scenes were beyond anything imaginable. I knew all the workers at the place. It was full of customers of all ages,' he told the Guardian. Other witnesses described seeing a dead child, an elderly man with both legs severed and many others with serious injuries. All said they had been surprised by the extent of the damage, which wrecked the entire cafe, warping concrete columns and scattering debris. A deck of cards and a giant stuffed toy animal could be seen amid the wreckage. Even hours later, the air 'smelled of blood', one witness said. Many expressed surprise that the cafe could be targeted at all. A 55-year-old sports teacher who lives nearby described the cafe as the 'nicest in Gaza' and a place that 'should have been the safest of anywhere' in the Palestinian territory. An IDF spokesperson said the attack was under review, adding that the Israeli military had 'struck several Hamas terrorists in the northern Gaza Strip' and that 'prior to the strike, steps were taken to mitigate the risk of harming civilians using aerial surveillance'. In a separate statement on Tuesday, the IDF said Israel's air force had attacked more than 140 'terror targets' in Gaza over the previous day, including 'terrorists, anti-tank missile launch posts, weapons storage facilities and other terrorist infrastructure'. Medical and other officials said that between 24 and 36 Palestinians were killed in the attack on the cafe, with dozens more injured. Among the dead was 35-year-old Nour al-Huda al-Husari, who had gone with her two daughters 'to get some fresh air and try to lift their spirits'. 'When I heard there had been a strike, I tried to call … I kept calling, but there was no answer,' said Mohammed al-Husari, her husband. 'Then about an hour and a half after the strike I heard she had been killed. My first thought was: what happened to my daughters? I felt like I was dreaming … I couldn't believe it.' The couple's eight-year-old had been hurled many metres by the blast but was found standing stunned and alone, completely unharmed. But her older sister, aged 12, was badly hurt, suffering a skull fracture and internal bleeding, and could die. 'The hospital was completely full of the wounded and the dead – because the cafe was crowded with women, children and the young. It was not a suspicious or military place,' Husari said. 'If it had been, my wife would never have gone … she was always careful not to go anywhere risky or questionable, out of fear that something might happen nearby. The truth is there is no safe place in Gaza.' Fatalities included Salmi, the artist, who was involved in initiatives to bring art by Palestinians in Gaza to a wider international audience and to support the most needy among the displaced in the territory. Abu Hateb was also killed. The film-maker was badly injured early in the war and in an interview last year described how his work 'haunted' him, bringing insomnia and depression. 'I have seen many martyrs, their meals still in front of them, unable to finish eating because they were killed. I think about that moment they must have felt just before death,' he said. In addition to casualties from airstrikes, hundreds have died in recent weeks while seeking aid. Those with savings or salaries can buy enough to survive on in local markets and even pay for drinks or a snack at venues where they can also use reliable wifi. The vast majority of the 2.3 million population suffer acutely, with growing malnutrition and a continuing threat of famine. The war in Gaza was triggered by a surprise attack launched by Hamas militants into Israel in October 2023, killing 1,200, mostly civilians, and abducting another 250, of whom 50 are still held by the militant Islamist organisation. The ensuing Israeli offensive has so far killed 56,500, mostly civilians, and reduced much of the Palestinian territory to ruins.
